20110912 Your Japanese Kitchen - Wakame Udon and Kikka Vegetables

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Wakame Udon Noodles

Ingredients (Serves 4)
*4 cups/800ml water
*10cm kombu kelp
*20g dried bonito flakes
*1 tbsp soy sauce
*1 tbsp light soy sauce
*1 tbsp mirin sweet cooking sake
*1 tbsp sake
*1/4 tbsp salt
*2 portions udon noodles (frozen)
*40g wakame seaweed (salt-preserved)
*spring onion
*grated ginger
*shichimi seven-spice chili pepper
*sudachi Japanese citrus

1. Wash the wakame and soak in water. Drain well and chop them roughly.

2. Wash the kombu kelp briefly and soak it in a pot with 4 cups of water for about 15 minutes. In the meantime, chop the spring onion.

3. Turn the heat on. Remove the kombu kelp from the pan just before the water starts to boil.

4. Add the bonito flakes. When it comes to a boil, turn the heat off and let it stand until the bonito flakes sink to the bottom of the pan. Then strain the liquid. The dashi is done.

5. Heat the dashi, add the soy sauce, light soy sauce, mirin and sake, and season with salt.

6. Boil the udon according to the direction on the package and then drain them.

7. Put the udon into a warmed serving bowl, pour the hot soup and place a generous handful of wakame on top.

8. Add some chopped spring onion, grated ginger and shichimi, and squeeze some sudachi juice, to taste.

RecipesTop
Kikka Turnips and Kikka Carrots

Ingredients (Serves 4)
*10 small turnips
*2 carrots
*1 red chili pepper (chopped)
*1 cup/200ml mirin sweet cooking sake
*3 tbsp sugar
*2 tsp salt
*1 cup/200ml vinegar

1. Chop off the stems of turnips and peel them.

2. Cut the carrot into 2-3cm thick round pieces and peel them.

3. Place the turnip root side up and make several incisions lengthwise and crosswise, in a lattice pattern, down to about 2/3 their depth.

4. Make several incisions on the carrot in the same way as the turnip.

5. Make the sweet vinegar. Put the mirin in a small pan and turn the heat on. When it comes to a boil, simmer on low heat for about 3 minutes. Turn off the heat and while it's hot, add the sugar, salt and vinegar, and mix.

6. Put the turnips and carrots into a plastic preserving bag.

7. Add the sweet vinegar and some chili pepper. Chill for 2 to 3 hours.

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